Mexican Lasagna
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
10-12
ingredients
- 2 1⁄2 - 3 lbs ground beef (lean chuck or round preferred)
- 1 onion, chopped
- 2 teaspoons garlic, chopped
- 1 teaspoon extra virgin olive oil
- 2 (12 ounce) cans tomato sauce
- 3⁄4 cup water
- 3 tablespoons taco seasoning
- 9 -10 flour tortillas (taco size)
- 1 (15 ounce) can black beans, rinsed & drained
- 3 cups shredded monterey jack and cheddar cheese blend
- 2 tablespoons green onions, sliced
- 1⁄4 cup black olives, sliced
- sour cream (optional)
- salsa (optional)
- jalapeno pepper, sliced (optional)
directions
- In large skillet brown and crumble ground beef and drain well.
- While beef is draining, saute onion & garlic in the 1 teaspoon olive oil. Cook for approximately 5 minutes or just until softened. Return beef to skillet. Stir to mix well. Season with taco seasoning (this would be 2 - 1.25oz packages if you don't make your own).
- When all meat is coated with seasoning, add tomato sauce and water. Let simmer on low heat for 20 minutes.
- Spray 10"x15"x3" pan with cooking spray and ladle meat sauce on bottom. Place tortillas across bottom, overlapping and cutting to cover bottom.
- Ladle more sauce over tortillas.
- Sprinkle black beans over the sauce. Top with layer of cheese.
- Place another layer of overlapping and cut tortillas, sauce, cheese. Repeat.
- Bake in 350 degree (f) oven for 30 minutes. Remove from oven and let sit 15 minutes before serving.
- Garnish with sour cream, salsa and sliced black olives (optional).
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RECIPE SUBMITTED BY
CindiJ
Glenallen, Missouri
Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.